Red Pepper–Peanut Dip

Thai curry pastes lend a delicious, complex flavor, especially when enriched with coconut milk. Curry pastes can be spicy, so begin with the smaller quantity and slip in more if you like. For even more heat, you can always add cayenne or a splash of Sriracha sauce. Serve with blue corn chips or vegetable crudités. Keep any leftover dip tightly covered and refrigerated for up to one week. (You can also thin it with a little coconut milk and use as a sauce for buckwheat soba noodles or other dishes.)

Staff Favorite, Quick, Vegan

Red Pepper–Peanut Dip

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Servings

10 people

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Ingredients

• 1/2 cup coconut milk
• 1 8-ounce jar roasted red bell peppers seeded and well drained
• 1 tablespoon chopped fresh ginger
• 1 tablespoon minced garlic
• 1-2 tablespoons Thai panang or red curry paste
• 1 cup creamy peanut butter
• Fresh cilantro sprigs for garnish

Ingredients 1/2 cup coconut milk 1 8-ounce jar roasted red bell peppers seeded and well drained 1 tablespoon chopped fresh ginger 1 tablespoon minced garlic 1-2 tablespoons Thai panang or red curry paste 1 cup creamy peanut butter Fresh cilantro sprigs for garnish

Servings 10 people Print Recipe

Instructions

1. Place coconut milk, roasted peppers, ginger, garlic, and curry paste in a blender. Process on high speed until thoroughly blended. With motor running, add peanut butter, a spoonful at a time, until mixture thickens to a dip consistency. Garnish with cilantro.

Recipe Notes

Nutrition Facts

Red Pepper–Peanut Dip

Amount Per Serving

Calories 218 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 4g 20%

Polyunsaturated Fat 5g

Monounsaturated Fat 7g

Sodium 41mg 2%

Total Carbohydrates 10g 3%

Dietary Fiber 3g 12%

Protein 8g 16%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¼ cup): 218 cal, 16g fat (7g mono, 5g poly, 4g sat), 0mg chol, 8g protein, 10g carb, 3g fiber, 41mg sodium